Singapore-style chicken fillet
4 servings
90 minutes
Singapore-style chicken fillet is a vibrant blend of Chinese culinary tradition with hints of Southeast Asian exoticism. Tender pieces of chicken, fried in a light batter of egg white and flour, create a light and crispy texture. The aroma of curry fills the dish with the warmth of spices, while pineapple syrup and lemon juice provide a delightful balance of sweet and sour notes. The sauce enriched with pineapple chunks makes the flavor rich and complex. Served with fluffy rice, this dish becomes a harmonious union of sweetness, spiciness, and tenderness. It is perfect for a festive dinner or a cozy family gathering, revealing the beauty of Asian cuisine.
1
Cut the chicken fillet into 5 cm pieces.
- Chicken fillet: 450 g
2
Mix the egg white, 2 tablespoons of flour, wine, a little salt, and pepper.
- Egg white: 2 pieces
- Corn flour: 3 tablespoons
- Dry white wine: 4 tablespoons
- Vegetable oil: to taste
- Curry: 1 teaspoon
3
Transfer the fillet to the protein mixture and fry in vegetable oil until golden brown.
- Chicken fillet: 450 g
- Vegetable oil: to taste
4
Fry the sliced onion in a pan for 2-3 minutes, add curry, and fry for another 1-2 minutes.
- Onion: 1 piece
- Curry: 1 teaspoon
5
Pour in 1 cup of pineapple syrup and bring everything to a boil.
- Canned pineapple: 1 jar
6
Mix 1 teaspoon of flour with the juice of half a lemon, dilute with 2 tablespoons of hot pineapple syrup.
- Corn flour: 3 tablespoons
- Lemon: 1 piece
7
Thicken the syrup with the obtained mixture and boil for another 2 minutes.
- Canned pineapple: 1 jar
8
After thickening, add pineapple pieces and chicken to the sauce, mix everything, and heat it up.
- Chicken fillet: 450 g
- Canned pineapple: 1 jar
9
Serve with rice.